Maude Crawford Barton's Potato Salad

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An Alabama writer tries to discover the magic behind her mom's signature dish.

By

Alexis E. Barton

Updated on May 29, 2024

Recipe tested by

Southern Living Test Kitchen

Southern Living Maude Crawford Bartonâs Potato Salad in a bowl to serve — Photo:
Greg Dupree; Food Stylist: Julian Hensarling, Prop Stylist: Christine Keely

Active Time:

30 mins

Total Time:

1 hr 30 mins

Servings:

8

This family recipe comes from Alabama writer Alexis E. Barton. It's her mother’s signature formula—perfected with repetition and committed to memory rather than paper.

In Barton's own words, "It’s perfect—flavorful and fluffy, substantial without being heavy, moist but not runny."

It will easily rival any potato salad from your local barbecue joint. Loaded with sweet pickle relish and plenty of tangy yellow mustard, the dish is balanced and bright. If you want to serve it just like Barton’s mother does, top the finished dish with slices of boiled egg dusted with paprika and parsley. But the potato salad is still marvelous without the finishing flourishes.

Ingredients

3 medium russet potatoes, peeled and cut into 1-inch chunks (about 4 cups)
9 large eggs
3/4 cup sweet pickle relish (from 1 [16-oz.] jar, such as Mt. Olive)
1/2 cup mayonnaise
1/3 cup drained diced pimientos (from 1 [4-oz.] jar)
1/4 cup yellow mustard (such as French’s)
1 1/2 Tbsp. dried parsley flakes, plus more for garnish
1 Tbsp. white vinegar
1/2 tsp. kosher salt
Paprika

Directions

Place potatoes and eggs in a large pot, and cover with cold water. Bring to a boil over high; reduce heat to medium-high, and cook, uncovered, until eggs are hard-cooked, about 12 minutes. Immediately transfer eggs to a bowl of ice water; let cool. Continue cooking potatoes until fork-tender, about 3 minutes more.
Drain potatoes, and place in a large bowl. Add pickle relish to warm potatoes, and mash mixture using a potato masher, removing all lumps. Fold in mayonnaise, pimientos, mustard, parsley, vinegar, and kosher salt until combined.
Remove eggs from ice water. Peel eggs; set aside 1 egg for garnish, if desired. Coarsely chop remaining 8 eggs, and gently fold into potato mixture. Cover and refrigerate until chilled, about 1 hour.
Transfer mixture to a serving bowl. Thinly slice remaining egg; garnish potato salad with paprika, additional parsley flakes, and sliced egg, if desired.

Maude Crawford Barton's Potato Salad

Ingredients

Directions

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